Royal Family’s state banquet menu for Qatari royals showed ‘best British produce’ – chef

Putting together a state banquet is no easy task for any skilled culinary expert because much thought, precision, and preparation has to go into each dish. A renowned chef has described a recent banquet menu as the “best of British produce” with a “nod to the heritage” of the occasion.Earlier this week, for the Qatari royals who had visited the UK for a two-day state visit., His Highness Sheikh Tamim bin Hamad Al Thani, along with Her Highness Sheikha Jawaher bin Hamad bin Suhaim Al Thani were treated to a lavish three-course meal.Attendees enjoyed a ‘light tartlet of Cornish lobster with quails eggs and organic salad leaves’ for their starter.

This was followed by a main course which was ‘supreme of Windsor pheasant wrapped in savoy cabbage, roasted celeriac puree, gratinated potatoes with a soft creamy cheese from Suffolk, truffle sauce and a selection of winter vegetables’.The third and final dessert course was an ‘iced bombe with organic Samoan vanilla ice cream and Balmoral plum sorbet’.

Michelin star chef , who has successful worldwide culinary experience, says the menu has been “well-thought-out” and consisted of the “finest ingredients”.Speaking exclusively to Express.co.uk, he explained: “It is nice to have a personal touch of using pheasants, as this offers local provenance of ingredients for the guests who will know the origins of the meat.

“Along with cheese from Suffolk and Balmoral plum sorbet, they are another nod to the heritage of the occasion. The menu is well thought out with personal touches using the finest ingredients, fit for the royals.”Rohit added that using , favoured by King Charles, elevates luxurious menu items, such as lobster and quail eggs, adding a “touch of opulence”.The culinary expert and author, who has recently spearheaded the launch of his new Indian Knightsbridge restaurant, , said it would have also been a nice touch to show a fusion of both countries in the menu design. An example of this, he explains, is by opting for a “pheasant ghee roast”, which he recently added to the menu of Mayfair’s . He explains: “It would have symbolised unity and a nod to Qatar.” , a special non-alcoholic drink was created for guests, called ‘Royal Mirage’, which was made with smoked pomegranate and ginger with a black lime garnish to reflect the colors of Qatar.

While the scale of a state banquet can be daunting, there are ways to recreate one at home to offer a unique opportunity to with a little taste of royal luxury.Rohit suggested enthusiastic cooks should visit an “everyday fresh food market” and it is also a good start to try and shop “seasonally”.He said: ” I would recommend sourcing ingredients from local fruit and vegetable markets, these don’t have to be upmarket farmers markets, but local everyday markets with fresh fruit and vegetables for reasonable prices.””Shop seasonally, as the ingredients in season will be much better value and easier to source. Opt for less expensive or popular meat options which will still work well, with spices and seasoning that can be stored in the cupboard and used many times to keep costs down.”